Portugal

31 ferments from Portugal, with how each is made.

31 entries listed here.

Compare them

Ferment	Kind	Main step	Temperature	Salt	pH
Alheira	Meat	2–8 days			3.9–4.7
Broa de milho (Portuguese maize sourdough bread)	Cereals and bread	24 h		1.8 %	4.1
Chorizo (Spain) and chouriço (Portugal)	Meat	at least 21 days	6–16 °C	2 %	5.9
Queijo Amarelo da Beira Baixa	Cheese	at least 40 days	8–14 °C
Queijo de Azeitão PDO	Cheese	8–12 days	8–14 °C
Queijo de Cabra Transmontano	Cheese	at least 2 months	5–12 °C
Queijo de Castelo Branco (Queijo da Beira Baixa PDO)	Cheese	at least 40 days	8–14 °C		4.7–5.9
Queijo Mestiço de Tolosa	Cheese	21–28 days
Queijo Picante da Beira Baixa	Cheese	at least 3.9 months
Queijo Rabaçal	Cheese	at least 20 days	10–15 °C
Queijo Serpa	Cheese	at least 30 days	6–15 °C
Queijo Terrincho	Cheese	at least 3 months	8–14 °C	15–20 %
Queijo de Cabra do Algarve	Cheese	10–30 days		1–1.8 %
Queijo do Pico	Cheese	17–30 days	15–17 °C
Chouriça de carne (Trás-os-Montes and Alentejo)	Meat
Coalhada	Fermented milk	24 h
Madeira	Alcoholic drinks
Port (Porto)	Alcoholic drinks	2–3 days
Queijo de Cabra das Beiras	Cheese
Queijo de Cabra do Guadiana	Cheese	30 days
Queijo de Cabra do Pinhal Maior	Cheese	30 days – 3 months
Queijo de Évora PDO	Cheese
Queijo de Nisa PDO	Cheese
Queijo de Tomar	Cheese	21 days
Queijo São Jorge PDO	Cheese
Queijo Serra da Estrela PDO	Cheese
Requeijão da Beira Baixa	Cheese	15–30 min	80–90 °C
Requeijão da Madeira	Cheese	1.5–2 h	90–92 °C		6–6.2
Requeijão Serra da Estrela PDO	Cheese
Travia da Beira Baixa	Cheese	15–30 min	80–90 °C
Vinho de talha (Portugal) and tinaja wine (Spain)	Alcoholic drinks

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made